Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

Article

Abstract: The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent compl

Palabras claves:

3D Printing, Algal oil, Astaxanthin, High internal phase Pickering emulsions, Sea bass protein-(-)-epigallocatechin-3-gallate complex, stability

Autores:

Chen Y., Mingqian Tan, Su W., Wang H., Xing S., Zhang L., Zhou C.

Fuentes:

scopus